Barbecued Duck And Wild Mushroom Quesadilla

Recipe Ingredients

1/2 cup	31g / 1.1oz	Barbecued duck legs meat picked off the bone from 2 skinless duck legs
1 cup	237ml	New Mexico Bbq sauce - recipe follows
1/2 cup	118ml	Chicken stock
1/2 cup	118ml	Grilled shiitake mushrooms caps - grilled
3		Flour - (6-inch) tortillas
1/4 cup	59ml	Grated Monterey jack
1/4 cup	59ml	Grated white cheddar
		Salt and freshly ground pepper
1/2 cup	118ml	Spicy mango salsa

Recipe Instructions

Put legs in a casserole and brush on sauce. Pour stock around legs. Cover and bake for 3 hours at 300 degrees, basting with BBQ sauce every 30 minutes. Let cool, and pick off duck meat.

Prepare a wood or charcoal fire and let it burn down to embers.

Place 2 tortillas on work surface. Spread half the cheeses, duck, and mushrooms on each and season to taste with salt and pepper. Stack the 2 layers, cover with the remaining tortilla, brush with 1 tablespoon oil, and sprinkle evenly with chile powder. May be prepared ahead up to this point and refrigerated. Grill for 3 minutes on each side, or until the tortillas are slightly crisp and the cheese has melted.

Cut into quarters and serve hot, garnished with the salsa.

Yield: 4 first course servings

Source:
GRILLIN' and CHILLIN' SHOW #GR3637

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